Nourishment in a bowl!
The taste of leek + potato soup always takes me back to childhood, although the overly creamy variation I enjoyed back then is quite different from this recipe.
To get the most depth of flavour, I roast new potatoes (skins on) and cook them slowly with sweet and tender leeks to bring out the natural sweetness from the seasons best ingredients.
Simmered then with vegetable stock and fresh herbs before being blitzed until super smooth and topped with my fresh rocket + sunflower seeds pesto.
Suitable for freezing.
Water (41.5%), New Potatoes (24.9%), Leeks (16.6%), Celery (8.3%), Rocket (4.2%), Sunflower seeds (1.7%), Olive Oil (1.4%), vegetable stock (0.66%) (Celery, carrot, onions, bay leaf), garlic (0.5%), Basil (0.33%), Parsley (0.2%).